Overwhelmed with social media?– guilty as charged. I almost forget sometimes- did I blog it, instagram it, tweet or Facebook it. I feel I am redundant but let’s be honest- with today’s attention span, most probably don’t remember and the rest probably didn’t even see it. Whatever, I still like to be authentic and not repeat myself. I’m like that DJ who doesn’t want to play the same song twice even though no one cares. Give the people what they want lol. I posted this photo in a couple of media outlets including a vegan group. I had no intention to blog it yet again but since it received so many raves with people asking for recipes.. hey why not?
1 beautiful fall yellow spaghetti squash from the local farm stand! Shout out to upstate NY!
Glass baking dish with an inch or so of water.
I put the spaghetti squash in whole with nothing covering it. The oven was on 350 degrees which is why this one probably took longer than normal. Depending on the temperature, I’d say anywhere from 45 minutes to an hour and a half. Turn it a few times so both sides cook evenly.
In the meantime, I took it back to a recipe my grampa used to make:
Grampa’s string bean, potato & swiss chard stew. I did a version similar to this.
I put on a vegan sauce with onions, garlic, olive oil, basil, sea salt, black pepper, hot peppers and crushed tomatoes. I let this cook for a while and then added a huge bunch of farm fresh swiss chard and chick peas. Chick peas have been my go-to lately for vitamins and minerals. This was cooking beautifully as the squash was almost ready.
I pulled the squash out and let it cool for a few minutes and then sliced it in half lengthwise. I love looking at it and watching it turn from this vegetable form into the most amazing and delicious spaghetti – full of flavor on it’s own. I scooped out the seeds gently and then forked away. You got it.. FORK IT! I placed the spaghetti on a plate and then poured my grampa’s recipe right over the top.